The relative bioavailability in humans of elemental iron powders for use in food fortification
Author:
Publisher
Springer Science and Business Media LLC
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://link.springer.com/content/pdf/10.1007/s00394-005-0560-0.pdf
Reference31 articles.
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2. Forbes AL, Arnaud MJ, Chichester CO, Cook JD, Harrison BN, Hurrell RF, Kahn SG, Morris ER, Tanner JT, Whittaker P, et al. (1989) Comparison of in vitro, animal, and clinical determinations of iron bioavailability: International Nutritional Anemia Consultative Group Task Force report on iron bioavailability. Am J Clin Nutr 49:225–238
3. Hallberg L, Brune M, Rossander L (1986) Low bioavailability of carbonyl iron in man: studies on iron fortification of wheat flour. Am J Clin Nutr 43:59–67
4. Bjorn-Rasmussen E, Hallberg L, Rossander L (1977) Absorption of ‘fortification’ iron. Bioavailability in man of different samples of reduced Fe, and prediction of the effects of Fe fortification. Br J Nutr 37:375–388
5. Cook JD, Minnich V, Moore CV, Rasmussen A, Bradley WB, Finch CA (1973) Absorption of fortification iron in bread. Am J Clin Nutr 26:861–872
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